Generally speaking, preserved eggs can be preserved for about 180 days in a good preservation environment, but it is generally recommended that preserved eggs be eaten within 3 months. Low temperature will affect the flavor and color of preserved eggs and make their quality worse. Therefore, preserved eggs should not be stored in the refrigerator, but should be stored in a dry and ventilated place, protected from light at room temperature. The shelf life is 3~6 months.

For peeled preserved eggs, don't expose them to the air for a long time, and eat them within 2 hours. Preserved eggs, also known as preserved eggs and preserved eggs, are unique foods in China. The principle of making preserved eggs is to use the characteristics of protein's gel in alkaline solution to make it an elastic solid.

Edible method of preserved eggs

Under normal circumstances, normal preserved eggs are dark green, pine-flowered and elastic. At present, there are two kinds of preserved eggs in the market, lead-free preserved eggs and colored preserved eggs. Among them, lead-free preserved eggs are made of EDTA, which has the characteristics of no lead, while colored preserved eggs are made of fresh duck eggs, white lime, inferior tea, salt, flour alkali, yellow lead powder, plant ash, loess, rice husk and so on.

There are three main ways to eat preserved eggs, directly dipping in seasoning, directly mixing ginger slices or beer to make various dishes. Preserved eggs are also called preserved eggs. A large amount of protein in the yolk of preserved eggs is decomposed into amino acids, so the yolk of preserved eggs tastes much fresher than ordinary eggs. Preserved eggs are nutritious and delicious, but they are too alkaline to eat.